A nicely flavored couscous from The New Vegetarian Epicure. Posted for ZWT III, North Africa and the Middle East.
- 1 tablespoon olive oil
- 1 cup chopped onion
- 6 garlic cloves, minced
- 1 teaspoon cumin seed, lightly toasted and ground
- 1 teaspoon turmeric
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon cayenne
- 1⁄2 teaspoon paprika
- 2 cups light vegetable broth
- 3 small tomatoes, peeled and pureed
- 1⁄3 cup dried currant
- 1 -2 tablespoon lemon juice (lime may be used instead)
- 2 cups vegetable broth
- 1 1⁄2 cups water
- 1 tablespoon butter
- 1⁄2 teaspoon salt
- 2 cups couscous
- Heat olive oil in a non stick pan and cook the chopped onion and garlic in it till the onion is soft and translucent.
- Stir in the cumin, turmeric, cinnamon, coriander, cayenne and paprika.
- Continue stirring over medium heat for 2-3 minutes, then add vegetable broth, tomato puree and currants.
- Simmer the sauce for 10 minutes.
- Remove the sauce from heat and stir in fresh lemon (or lime) juice to your taste.
- If not using immediately and planning to reheat before serving, wait to add citrus juice at the last minute.
- To cook the couscous, heat the broth, water, butter and salt together in a medium skillet till the liquid boils.
- Reduce to a simmer, add the couscous, cover the skillet tightly and leave on the lowest heat for 5 minutes.
- Remove the pan from the heat an leave it covered for another couple of minutes before fluffing with a fork.
- (If using instant couscous, check package directions - you may not need to keep it on heat after boiling, but just cover and wait till liquid is absorbed - just see if liquid amounts match what is mentioned on the package).